Red currant rhubarb sauce with port wine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rhubarb, peeled & diced 1/4\" |
| (about 1 lb) | ||
| 1¼ | cup | Red currant jelly |
| 1 | tablespoon | Arrowroot |
| 1 | tablespoon | Port wine |
Directions
Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about ¼ inch dice. Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about ⅓. Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached. Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop. Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute.
Simmer for 2 minutes. Serve this sauce with grilled venison steaks or pheasant breasts
Recipe By : Game Chef
From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100